Potato & root vegetable roast

Working in Britain as a cook means doing a lot of roasts – especially roast potatoes. Prior to baking them, I always rub the potatoes with a mixture of oil, salt and spices. My current favourite spice is smoked paprika. The other day, I made some baked potatoes with a mixture of small, colourful breeds, mixed with carrots, a parsnip, a couple of beetroot and small quartered red onions. In the oil, I put paprika, a bit of crushed coriander, rosemary, a dash of cinnamon, chopped garlic and salt. With the potatoes, we had baked trout, which I also marinated, but in a mixture of oil, lemon, garlic, paprika and mixed herbs.

The good thing about the roast was that we could use the leftovers the next day in an omelette – which we had with some salad and leftover pasta sauce.

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